Heart healthy comfort food

soup drake

Heart disease in the No. 1 killer of women in the United States, claiming more lives than ALL forms of cancer combined. WHY? WHY? WHY? 80% of these deaths are preventable with lifestyle change. Yep! And, I can help with that. Heart healthy food can feed your soul and taste delicious. All of my recipes are heart healthy because they are all plant-based (aka vegan). No pipe clogging cholesterol that can cause heart problems, just good clean fun.

Imagine never having to worry about a cholesterol check. Imagine never having to worry about going to see your doctor about your heart health. YOU CAN DO IT! I can help.

I invite you to a world of vitality, health and wellness. The food tastes GREAT! You just have to try it. Make it a lifestyle baby step by baby step. I am constantly in the D&W Fresh Market stores sampling heart healthy foods (for FREE) and teaching heart healthy classes. Let’s connect on Facebook so you can join a community of health and wellness; we eat together, learn together, move together and we have a BLAST doing it: Margaux Drake

Love your heart this Valentine’s Day. Here’s to Living Well & Loving Well!

 Potato and Green Chili Soup

(v/gf)

Makes 2 quarts

Ingredients:

2 T EVOO

1 Onion, medium sized and chopped

2 t Marjoram, dried

1 t Rosemary, dried

2 Roma tomatos, chopped

1 Green chili, mild & chopped

1 Pound of potatoes, peeled and chopped

6 C Vegetable broth

1/2 t salt

1 C Soy milk, unsweetened

 

Preparation:

Stovetop:

In a stockpot heat EVOO over medium heat. Add onion and sauté, stirring until onions are softened. Add marjoram and rosemary and sauté for 1 minute. Add tomatoes and chilies and sauté until liquid partially evaporates, 3-4 minutes. Add potatoes and broth. Reduce heat to meduim-low, cover and simmer 30 minutes. Add salt and soy milk. Simmer, stirring occasionally for 5 minutes to heat through. Ladle soup into bowls and enjoy!

Slow Cooker:

In a stockpot heat EVOO over medium heat. Add onion and sauté, stirring until onions are softened. Add marjoram and rosemary and sauté for 1 minute. Add tomatoes and chilies and sauté until liquid partially evaporates, 3-4 minutes. Add potatoes and broth. All of the previous steps can be done the night before and refrigerated. In the morning, place soup in a slow cooker for 6-8 hours on low. Add salt and soy milk about 5 minutes before serving. Ladle soup into bowls and enjoy!

Jalapeño Cheddar Biscuits

(v/gf)

Makes 24 biscuits

Ingredients:

1 Package of Bob’s Red Mill Homemade Wonderful Bread Mix (gf)

1 2/3 C Milk, warm (110 degrees F), soy, rice, almont, etc.

3 Tbls flaxseed, ground

9 Tbls purified water, warm (110 degree F), note flaxseeds + water = ¾ cup

3/4 C

1/4 C Vegetable oil

1 t Cider vinegar

1 t Sea salt

1/2 C Daiya cheddar style shreds

1/4 C Pickled jalapeños, chopped

Preparation:

Preheat oven to 375 F

Grease a large baking sheet or use a Silpat. Place contents of the bread mix in a large bowl. In a separate small bowl mix the yeast packet with warm milk and let stand for 5 minutes. To the bread mix, in the large bowl, add ground flax seeds, oil, vinegar, salt and yeast mixture. Mix with a wooden spoon. Chop the pickled jalapeños, and measure out the Daiya shreds, add to the dough and mix.  Drop soup-spoon sized dough onto the cookie sheet. Bake for 20 minutes or until done. Turn out on a wire rack to cool.

*These can be made in advance and placed in the freezer. Pop them into the refrigerator in the morning to thaw and warm in an oven just before serving.

All ingredients are available at D&W Fresh Market.

 

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